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HOSPITALITY AND TOURISM

TFJ20
COURSE OUTLINE

Teacher: Mr. Alex Mathieu Contact: TH&VS: 705-360-1411 ext. 229
E-mail: alex.mathieu@dsb1.edu.on.ca
Communication between students, teachers and parents is extremely valuable to student success. If at
any time you need to get in touch with me, please do not hesitate to contact me by either phone or
email.

Course Overview:

This course enables students to develop/expand knowledge and skills related to hospitality and tourism.
Students will learn about preparing and presenting food, evaluating facilities, controlling inventory, and
marketing. Students will also learn to manage events and activities, investigate customer service
principles and the cultural and economic forces that drive tourism. Students will develop an awareness
of health and safety standards, environmental and societal issues, and career opportunities in the
tourism industry.
Strands By the end of this course, students will:
Hospitality and Tourism
Fundamentals
A1. Demonstrate an understanding of the field of hospitality and tourism, in terms
of services and products offered in the various sectors of the tourism industry;
A2. Demonstrate an understanding of tools and equipment commonly used in the
various sectors of the tourism industry;
A3. Identify and describe common ingredients used in food preparation;
Hospitality and Tourism
Skills
B1. use tools and equipment in accordance with industry standards;
B2. demonstrate the use of safe and correct culinary techniques in the preparation,
cooking, and presentation of food, and demonstrate professional servings methods;
B3. demonstrate effective use of forms of information and communications
technology commonly used in the various sectors of the tourism industry;
B4. demonstrate an understanding of the elements of planning an event or activity.
Industry Practices, the
Environment, and society
C1. demonstrate an understanding of ways in which various aspects of the tourism
industry affect the environment, and ways in which harmful effects can be reduced;
C2. demonstrate an understanding of ways in which various aspects of the tourism
industry affect society.
Professional Practice and
Career Opportunities
D1. identify and demonstrate compliance with health and safety standards in the
various sectors of the tourism industry;
D2. demonstrate an understanding of the principles of customer service and
professionalism;
D3. identify career opportunities un the various sectors of the tourism industry and
the education and training that would best prepare them for employment in various
occupations in the industry.

More emphasis will be placed on some expectations than others. They will not necessarily be taught in
this order. The teacher will keep students informed of the order during the semester.




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Evaluation:
Student Success can be guaranteed if the student:
Attends every class and arrives on time
Gets caught up quickly when absent
Comes to class prepared to work and participate (Binders, pencils/pens, etc.)
Maintains a positive attitude and co-operates with class rules
Stays focused on daily tasks and uses time effectively to get work done in class
Gets extra help when needed
Completes all homework/assignments and submits work on time
Gives their best effort every day.
The following is an outline of course units and evaluation. It is subject to change. Students will be
clearly informed about specific dates for all evaluation. These dates will be posted in the classroom and
on the class website. It is the sole responsibility of the student to complete assignments on time.
Unit Content Length Assessment/Evaluation
Overview of
Hospitality and
Tourism Industry
Intro to Tourism, Trends, Tourism markets,
Impact on Society, 5 Sectors, Hospitality rating
systems

10
Tourism booklet
Worksheets
Tourism Article
Test and/or quiz
TBA
Work Safety &
Food Safety
Health & Safety regulations, emergency
procedures, food safety & sanitation,
introduction to food labs
5 Safety tests
Food Labs
TBA
Ontarios Tourism
Regions
Geographic Regions in On, Provincial tourist
activities and attractions, Tourism
tools/equipment, Regional cuisine
25 Tourism marketing
Trip Planning
Food Labs
Test/Quiz
Food Preparation
& Handling
Standardization, Using tools and equipment,
Ingredients and measuring, Culinary
techniques, Serving methods, Plating and
garnishing, Nutrition planning
25 Theory worksheets
Video Worksheets
Food Labs
Menu Assignment
Recipe Portfolio
Tests/Quizzes
Customer Service
& Professionalism
Definition of Hospitality, Industry standards,
Table service etiquette
5 Quiz
Meal planning labs
Event Planning Tourist event planning 5 Event plan project
Careers in
Hospitality and
Tourism
Career Pathways, Essential Skills/Work Habits,
Industry Certifications
5 Ontario skills passport
research careers quiz
Culminating
Activity
Provides opportunity to apply several skills
learned throughout the semester
8 To be decided
Exam Review &
Clean Up
Review of course work kitchen clean up 2 Written Exam

Late Penalties:
TH&VS late penalty policy is ten percent (10%) per day up to a maximum of five days. After five
days the assignment will receive a zero (0%). However, if the assignment is being completed in
sections, the late penalties only apply to that section.
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Final Marks will be determined as follows:
Type Description % of Mark Total
Evaluations Throughout
the Course
1. Knowledge/Understanding
2. Thinking
3. Communication
4. Application
15
10
10
40

75%
Final Evaluations Culminating Activity (Performance Task)

25

25%

Students will be responsible for demonstrating good learning skills in five categories: Works
independently, Collaboration, Organization, Responsibility, Self-Regulation and Initiative. These skills
will be evaluated using a four-point scale of: E Excellent, G Good, S Satisfactory, and N
Needs Improvement. The separate evaluation and reporting of the learning skills in these five areas
reflects their critical role in student success.

Students are required to keep all evaluations/work until the end of the semester in case work needs to
be reviewed by the teacher.

Provincial Guide for Grading:

Percentage Grade Range Achievement Level Description of the level of achievement
80-100% Level 4 A very high to outstanding level of achievement;
above the provincial standard
70-79% Level 3 A high level of achievement; approaching the
provincial standard
60-69% Level 2 A moderate level of achievement; approaching the
provincial standard
50-59% Level 1 A passable level of achievement; below the
provincial standard
Below 50% Level R Insufficient achievement of curriculum expectations;
a credit will not be granted at semester end

Signatures: Parents/guardians are asked to read the above information and indicate that they have done
so. If clarification is needed please feel free to contact me. Students are to show this form to the teacher
after it has been signed (within two days of receiving it). The course outline should be kept at the front
of the students binder.

Parent/Guardian Name (Please Print) ________________________________________________

Parent/Guardian Signature ________________________________________________

Parents preferred email: __________________________________________________________